• 1/2 cups grapeseed oil
  • 1/2 cup vireo olive oil
  • 6 garlic cloves, peeled
  • 1 cup raw peanuts
  • 4 dried pasilla chiles, seeds removed
  • 4 dried ancho chiles, seeds removed
  • 10 dried chiles de árbol
  • Kosher salt
  • 1/2 pound large sea scallops, side muscle removed, thinly sliced crosswise
  • 1 orange, cut and juiced
  • 1 lemon, cut and juiced
  • 1 bunch cilantro, picked
  • Flaky salt, to finish
  • Cook oil and garlic in a large saucepan over medium heat until garlic is golden brown all over, 6–8 minutes. Spoon out garlic with a slotted spoon; save for another use or discard. Add peanuts to oil and simmer until golden brown, about 2 minutes. Transfer to a small rimmed baking sheet with spoon. Cook pasilla chiles in oil just until slightly puffed and darkened, 30–60 seconds. Transfer to baking sheet with peanuts. Repeat with ancho chiles, then chiles de árbol. Let oil cool slightly.
  • Transfer peanuts and chiles to a food processor and pulse until coarsely chopped. With the motor running, stream in oil and purée until peanuts and chiles are finely chopped, about 1 minute. Season salsa with salt and let cool.
  • Place sliced scallops on plate and drizzle with fresh juiced lemon and orange juice. Spoon 6 heaping tablespoons of Salsa macha over the scallops and around plate. Finish with picked cilantro, and flaky salt.